Vegetarian Burek

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F). Lightly grease a round baking pan, about 24-26 cm (9-10 inches) in diameter.

   Ca. 10 min.

2. 2

   In a large bowl, combine the crumbled feta cheese, cottage cheese, eggs, Greek yogurt, salt, and black pepper. Mix well until the filling is evenly combined.

   Ca. 5 min.

   Kokkens note: Taste and adjust seasoning if needed.

3. 3

   Carefully unroll the phyllo dough. Keep the sheets covered with a damp cloth to prevent them from drying out while you work.

   Ca. 1 min.

   Kokkens note: Phyllo can dry out very quickly, so work efficiently.

4. 4

   Lay one sheet of phyllo dough on a clean surface. Brush it lightly with vegetable oil.

   Kokkens note: A pastry brush works best for even coating.

5. 5

   Place a second sheet of phyllo on top of the first and brush it with vegetable oil as well.

6. 6

   Spread a generous line of the cheese mixture along one long edge of the doubled phyllo sheets.

   Ca. 1 min.

   Kokkens note: Don't overfill, or it will be hard to roll.

7. 7

   Carefully roll the phyllo sheets tightly into a long, thin cylinder, enclosing the cheese filling.

   Ca. 1 min.

8. 8

   Take the rolled phyllo and gently coil it into a spiral shape, starting from the center of your greased baking pan.

   Ca. 1 min.

   Kokkens note: Work carefully to keep the spiral intact.

9. 9

   Repeat steps 4-8 with the remaining phyllo sheets and cheese filling, adding each new coiled roll to the end of the previous one in the pan, forming a continuous spiral until the pan is full.

   Ca. 15 min.

10. 10

    Brush the top of the assembled burek generously with any remaining vegetable oil.

    Ca. 1 min.

11. 11

    Bake in the preheated oven for 35-40 minutes, or until the burek is golden brown and crispy on top.

    Ca. 40 min.

    Kokkens note: Check for doneness by listening for a hollow sound when tapped.

12. 12

    Remove from the oven and let it cool slightly in the pan before slicing and serving.

    Ca. 5 min.

    Kokkens note: Burek is best served warm.